Grilled Potatoes With Garlic

This hearty grilled potatoes in foil recipe has been my summer grilling staple for years. The perfect blend of herbs and that irresistible smoky flavor makes these potatoes the star side dish at any cookout, even upstaging the main course on many occasions.

I first made these potatoes for a neighborhood barbecue five years ago, and they've become the most requested dish whenever we host outdoor gatherings. My son now calls them "magic potatoes" because they disappear so quickly from everyone's plates.

Ingredients

• Yukon gold potatoes: these mini potatoes have a naturally buttery flavor and creamy texture that stands up beautifully to grilling
• Extra virgin olive oil: helps the seasonings adhere and promotes even browning inside the foil
• Garlic powder: provides consistent flavor throughout each potato piece without the risk of burning that fresh garlic has
• Dried thyme: adds a subtle earthiness that complements the smokiness from the grill
• Dried rosemary: brings a robust piney aroma that pairs perfectly with potatoes
• Salt and pepper: essential for bringing out the natural flavors of the potatoes
• Fresh parsley: adds bright color and fresh flavor contrast to the finished dish

Step-by-Step Instructions

Prepare the grill:

Heat your grill to medium-high heat which ensures the potatoes cook through without burning the outside or drying out. This temperature creates the perfect environment for the steam to build inside the foil packets.

Prepare foil sheets:

Cut four large pieces of aluminum foil, making sure they're large enough to completely wrap around your potato portions with room for steam to circulate. The extra space allows for proper heat distribution and cooking.

Season the potatoes:

In a large bowl, toss halved mini Yukon golds with olive oil until each piece is thoroughly coated. This oil layer creates a barrier that helps prevent sticking while allowing the herbs to adhere. Add garlic powder, thyme, rosemary, salt and pepper, mixing until every potato piece shows specks of herbs.

Create foil packets:

Divide the seasoned potatoes equally between the four foil pieces, placing them in the center of each foil sheet. This portion control ensures even cooking across all packets.

Seal the packets:

Fold the foil over the potatoes, bringing the long edges together above the potatoes. Crimp and fold these edges together tightly, then fold and seal the shorter ends to create completely sealed packets. This tight seal keeps moisture and flavor locked inside.

Grill the potatoes:

Place the sealed packets directly on the preheated grill grates. Cook for 20-30 minutes, turning once halfway through cooking time. The steam inside the packets cooks the potatoes to perfect tenderness while they absorb the smoky flavor from the grill.

Test for doneness:

After about 20 minutes, carefully open one packet slightly and pierce a potato with a fork. When perfectly done, the fork should slide in easily with just slight resistance. If needed, reseal and continue grilling.

Garnish and serve:

Remove the packets from the grill and carefully open each one allowing the steam to escape away from your hands and face. Sprinkle generously with fresh parsley before serving directly from the foil packets or transferring to a serving dish.

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These grilled potatoes remind me of summer evenings at my grandmother's lake house. She would prepare similar packets but add chunks of sweet onion that would caramelize around the potatoes. That subtle addition inspired me to start experimenting with different add-ins, making this recipe incredibly versatile for any occasion.

Make It Your Own

This basic recipe is wonderfully customizable. For Mediterranean flavors, add lemon zest, oregano and crumbled feta after grilling. For a Southwestern twist, use chili powder, cumin and top with cilantro. My husband loves when I add sliced jalapeños for heat and smoked paprika for extra depth.

The herb combination can be adjusted based on what you have growing in your garden. Fresh herbs work beautifully in this recipe but should be increased in quantity compared to the dried versions. I love using fresh rosemary sprigs placed directly on top of the potatoes before sealing the foil for an intense infusion of flavor.

Perfect Potato Selection

While this recipe calls for mini Yukon gold potatoes, you can use any variety with excellent results. Red potatoes hold their shape well and provide a beautiful color contrast with the herbs. If using larger potatoes, cut them into 1-inch chunks to ensure they cook evenly.

The key is ensuring all potato pieces are similar in size. This consistency prevents having some pieces undercooked while others turn mushy. I recommend halving mini potatoes or quartering larger ones. Always pat your potatoes dry after washing them to help the oil and seasonings adhere better.

Grilling Alternatives

No grill available? These potato packets work beautifully in a 425°F oven for about 20 minutes. The texture will be slightly different without the smoky flavor, but still delicious. For campfire cooking, place the packets near hot coals but not directly in flames and extend cooking time by about 10 minutes.

For those who prefer a crispier potato exterior, you can open the foil packets during the last 5 minutes of cooking and continue grilling with direct heat. This creates more texture contrast between the exterior and the tender interior.

Frequently Asked Questions

→ What type of potatoes work best for grilling in foil?

Mini Yukon gold potatoes are ideal as they are tender, flavorful, and hold their texture well during grilling.

→ Can I make these potatoes crispier?

For crispier potatoes, open the foil packets near the end of grilling to allow the edges to brown.

→ What other seasonings can I use?

Try paprika, dill, or parsley for a flavor twist. You can also add shredded cheese near the end for richness.

→ Can I use the oven instead of a grill?

Yes, bake the foil packets in a preheated oven at 425°F for 15 to 20 minutes until fork-tender.

→ How can I make the dish more hearty?

Add chopped bacon, ham, or extra vegetables such as bell peppers, onions, or zucchini to the packets before grilling.